The Pantry
French-inspired

Garlic mushrooms on sourdough with eggs

Golden garlic mushrooms and tender eggs on crisp sourdough. A satisfying dinner from a short ingredient list.

Prep 10 minCook 15 minAdjust servings ↓
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Garlic mushrooms on sourdough with eggs
~320 calper person · ~640 total
~$6.00meal total · ~$3.00 per person

Estimated calories and US ingredient costs.

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Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

5 left
Step 1

Toast the bread

~6 min

Toast the bread.

Toast 2 slices sourdough until crisp and golden.

Keep warm on 2 plates.

Ingredients
  • 2 slicesSourdough bread
Step 2

Brown the mushrooms

~8 min

Brown the mushrooms.

Heat 1 tbsp oil in a wide skillet over medium-high heat.

Add the mushrooms in a single layer and cook 6–8 minutes, stirring occasionally, until browned and their liquid has evaporated.

Ingredients
  • 8 oz total for recipeMushrooms
  • 1 tbspOlive oil
Step 3

Add the aromatics

~1 min

Add the aromatics.

Lower the heat.

Add 1 tsp butter, garlic, thyme, 1/4 tsp salt and 1/8 tsp pepper.

Stir for 1 minute

then spoon the mushrooms over the toast.

Ingredients
  • 8 oz total for recipeMushrooms
  • 1 tspButter
  • 2 total for recipeGarlic cloves
  • 1 tspFresh thyme leaves
  • 1/4 tspKosher salt
  • 1/8 tspBlack pepper
Step 4

Cook the eggs and serve

~5 min

Cook the eggs

Use the same skillet over medium-low heat to fry 2 eggs, covering briefly if needed.

Cook until whites and yolks are firm.

Place an egg on each toast and finish with parsley.

Ingredients
  • 2Eggs
  • 1 tbspParsley
Step 5

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Garlic mushrooms on sourdough with eggs: serve.

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Ingredients

For 2 people

  • 8 oz mushrooms, sliced
  • 2 slices sourdough bread
  • 2 eggs
  • 1 tbsp olive oil
  • 1 tsp butter
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme leaves
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 1 tbsp chopped parsley

Method

  1. Toast the breadToast 2 slices sourdough until crisp and golden. Keep warm on 2 plates.
  2. Brown the mushroomsHeat 1 tbsp oil in a wide skillet over medium-high heat. Add the mushrooms in a single layer and cook 6–8 minutes, stirring occasionally, until browned and their liquid has evaporated.
  3. Add the aromaticsLower the heat. Add 1 tsp butter, garlic, thyme, 1/4 tsp salt and 1/8 tsp pepper. Stir for 1 minute, then spoon the mushrooms over the toast.
  4. Cook the eggs and serveUse the same skillet over medium-low heat to fry 2 eggs, covering briefly if needed. Cook until whites and yolks are firm. Place an egg on each toast and finish with parsley.

Before you cook

What to get ready

Wide skillet, toaster or grill pan and spatula.

Clean and slice mushrooms. Keep bread separate and toast just before serving so it stays crisp.

If something needs adjusting

Mushrooms release a puddle

Keep cooking until their moisture evaporates before expecting browning. Work in batches if needed.

Garlic tastes bitter

Add it after the mushrooms have browned and lower the heat; garlic burns before mushrooms finish.

Store for later

Store mushrooms separately and prepare fresh toast and eggs for the best texture. Refrigerate any cooked eggs promptly; reheat leftovers to 165°F.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Freeze spare bread in slices and toast from frozen. Compare loose mushrooms with prepared packs by weight.

Calculate this meal with your own prices →

How to Saute Mushrooms →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

A wide pan and a little patience give mushrooms color. Avoid stirring constantly.

Make it work for you

Use whole-grain toast or a gluten-free loaf instead of sourdough.

Use more of your eggs and garlic in vegetable and egg fried rice.

Can I prepare the mushrooms ahead?

Yes. Refrigerate cooked mushrooms promptly in a covered container, then reheat until steaming before adding them to freshly toasted bread.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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